Scallop Pot Pie

Name: Scallop Pot Pie
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 454 grams bay scallops; 591 milliliters fish stock or clam juice; 118 milliliters flat leaf parsley leaves only, roughly chopped; 710 milliliters all-purpose flour divided; 3 Tbsps heavy cream; 59 milliliters ice water; 1 teaspoon kosher salt; 473 milliliters frozen peas; 1 pinch freshly cracked black pepper plus more to taste; 1 Tbsp pernod; 1 Tbsp sea salt plus more to taste; 113 grams unsalted butter

Scallop Pot Pie

Scallop Pot Pie might be just the main course you are searching for. Watching your figure? This pescatarian recipe has 391 calories, 14g of protein, and 15g of fat per serving. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have ice water, butter, flat leaf parsley leaves only, and a few other ingredients on hand, you can make it. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

Make the crust: Pulse 2 ½ cups flour and salt in a food processor until combined.

Ingredients you will need

Crust

All Purpose Flour

Salt

Equipment you will use

Food Processor

Saute the onions and fennel with the butter in a large saute pan on medium heat until the onions are translucent, 10 to 15 minutes.

Ingredients you will need

Butter

Fennel

Onion

Equipment you will use

Frying Pan

Add ½ cup flour and cook on low heat for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, sea salt, and pepper and simmer for 5 more minutes.

Ingredients you will need

Sea Salt

Pepper

Pernod

All Purpose Flour

Stock

Add the heavy cream.

Ingredients you will need

Heavy Cream

Place the bay scallops, frozen peas, and parsley in a bowl.

Ingredients you will need

Bay Scallops

Parsley

Peas

Equipment you will use

Bowl

Pour the sauce over the mixture and check the seasonings. Set aside. Assemble the pie: Preheat the oven to 375 degrees F.

Ingredients you will need

Seasoning

Sauce

Equipment you will use

Oven

Roll each the chilled dough disc to fit a 9 or 9 ½-inch round by 2-inch high ovenproof pie plate or baking dish.

Ingredients you will need

Dough

Roll

Equipment you will use

Baking Pan

Place 1 crust in the dish, fill with the scallop mixture, and top with the second crust. Crimp the crusts together and brush with the egg wash. Make a few vents in the top crust and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.

Ingredients you will need

Scallops

Crust

Egg

Equipment you will use

Oven

Equipment

Ingredients

Servings:

454grams

bay scallops 591milliliters

fish stock or clam juice 118milliliters

flat leaf parsley leaves only, roughly chopped 710milliliters

all-purpose flour divided 3Tbsps

heavy cream 59milliliters

ice water 1teaspoon

kosher salt 473milliliters

frozen peas 1pinch

freshly cracked black pepper plus more to taste 1Tbsp

pernod 1Tbsp

sea salt plus more to taste 113grams

unsalted butter

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops works really well with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. One wine you could try is La Crema Russian River Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 28 dollars.